Preheat oven to 180 degrees. Line a 18x28cm slice pan with greased paper.
Mix flour almond meal and brown sugar. Melt together 100g of chocolate and butter. Stir into four mixture, then stir in egg and mix well. Press evenly into tray and bake for 15mins. Cool.
Combine in a pan, sweetened condensed milk, extra butter and golden syrup. Bring to boil and simmer, stirring continuously for 5 mins. Stir in nuts, raisins and apricots. Spread over base of tray.
Bake for 8mins or until edges begin to brown. Cool. Spread on 200g of chocolate and refirgerate until set. Cut into squares or slices.

All you do is melt the white choc and pour a little over each royal to look like custard and then place one red jaffa or m&m on top for your cherry. You can also add the mint leave lolly, but I find it looks too much...

I found on Better Homes & Gardens website an easy but realy effective looking treat... Basically, you get a packet of Jersey Caramel lollies & decorate them. Dip them into melted chocolate to completely cover them or half dip them then before it sets add hundreds & thousands, crushed nuts, coconut or toffee pieces. Or you can just drizzle chocolate over them. Easy as but they look really good in the picture. My sister will love it because they are her favourite lolly! We're doing them today

ETA: Here are some photos of so far...Caramels settingCaramels close up - if you hover over them there are notes on what they are.Chocolate Spoons setting - the one on the left was the last of the chocolate & it was setting because of the cold spoons going into it! Might hav to use that as a tester on my self

Great news Sarah! I ended up making the BB fudge (peppermint), mini choc puddings (recipe from Table magazine that I found at the last minute), gingerbread and those fudgy buttons (I added a little bit of cooking chocolate to the recipe). DH LOVED the fudgy buttons (he's a peanut butter fan) and I promised to make him a batch soon

You'd think they'd get it by now
Did anyone do the macadamia and white chocolate biccies? I was going to, but lost momentum and made the gingerbread instead because it meant one less trip to the shops The macadamia and white choc looked good... I think I shall have to make some for ourselves one day soon.

*BUMP*
I just started looking for some more ideas today. Found this recipe in 'Good Taste' for those who like grog:
Limoncello (Lemon liqueur)

Preparation Time 10 minutes
Cooking Time 10 minutes
Makes 1.3L

Ingredients
6 lemons
750ml (3 cups) vodka
225g (1 cup) white sugar
435ml (1 3/4 cups) water
Method
Place the lemons in a saucepan and cover with boiling water. Set aside for 1 hour to soak. Drain. Pat dry. Finely grate the lemon. Combine lemon rind and vodka in a jug.
Meanwhile, place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 3 minutes or until the syrup thickens. Set aside to cool.
Add syrup to the vodka mixture. Pour into sterilised airtight bottles. Seal and store in a cool, dark place, shaking occasionally, for 1 month to develop the flavours.
Strain the vodka mixture through a fine sieve. Discard the rind. Pour into a clean sterilised airtight bottle.
Notes & tips
Tip: This luscious lemon liqueur must be served well chilled. Place it in the freezer for one hour before serving. Make this recipe up to 1 month ahead

Obviously I won't be partaking in it this Christmas, but I reckon my Dad will enjoy it. In the picture they wrap it in clear celophane with a miniature grater attached! It looks cute!
I'll have to get myself organised too because you make it about a month in advance...

Amy, they are gorgeous! I feel sorry for the little sad one LOL.
For anyone who's interested, I started the limoncello yesterday - I found another recipe that suggested you let the lemon zest soak in just the vodka for a couple of weeks, then add the syrup. So I'm giving that a go, then in about a week and a half I'll add the syrup. Unfortunately the other recipe says to leave it for AT LEAST a month Bummer!
I'm also going to make little jam biccies this year- just a plain butter biscuit mix, with a large star base, then jam on top of that, then a star with smaller star cut out of the middle on top of the jam.

Last edited by Snacks; December 14th, 2008 at 05:18 PM.
Reason: Got the shapes wrong on the bickies

ATTENTION TRUFFLE EXPERTS:
If I were to make a batch of truffles using 200g choc and around 1/3 cup cream how many truffles would that make approx? (Will use melon-baller to mould them.)
I'm trying to work out gift boxes and batches...

I'm going for peanut brittle this year! Read a recipe in Nigella's Christmas book and decided to give it a crack. The honeycomb recipe of three years ago is still fresh in my mind though, so who knows if I'll be able to pull it off, LOL!
What's everyone else's plans this year?